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Roasted Winter Vegetable Ragout in Pastry Cups

Roasted Winter Vegetable Ragout in Pastry Cups Recipe

  • 1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1 (16 ounce) package whole peeled baby carrots
  • 1 large onion, cut into 8 wedges
  • 2 parsnip, peeled and diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups Swanson® Vegetable Broth (regular or certified organic)
  • 1/3 cup uncooked couscous
  • 1 (7 ounce) bag arugula
  • Grated zest of 1 lemon
  • 2 tablespoons chopped fresh parsley
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 354
Total Fat 18.1g
Saturated Fat 4.2g
Cholesterol 0mg
Sodium 618mg
Total Carbohydrate 43.4g
Dietary Fiber 7.1g
Sugars 10.3g
Protein 7.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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